Quick Rajma Masala

Rajma masala or rajma chawal is a delicious kidney bean curry from Punjab. Tasty kidney beans in a spicy gravy of tomatoes and onion.

Preparation Time:5 minsCooking Time:25 minsYield:4 servings

Typically, rajma masala is made with dried kidney beans, which require forward planning and more time. I haven't got time for that, so I've condensed the recipe down to 30 minutes. If you have a bit more time, you can always simmer it for longer to develop the flavour.

Ingredients

45mL
olive oil
(~41.1g)

1
yellow onion
(~175g)

1
green chilli pepper
(~3g)

1 small knob
fresh ginger
(~8g)

2 cloves
garlic
(~12g)

4 medium
tomatoes
(~360g)

1tsp
whole cumin seed
(~2g)

1tsp
ground coriander seed
(~2g)

2 cans
kidney beans, canned, drained
(~480g)

40mL
water
(~40g)

1tsp
garam masala
(~2g)

1tsp
mango powder (amchoor)
(~3g)

2g
salt

300g
basmati rice

640mL
water
(~640g)

Method

Dice the onions and finely chop the ginger, garlic and chilli pepper.

Place in a pan with the oil and start to fry.

Meanwhile, peel and dice the tomatoes and add to the pan.

Add the cumin seeds and coriander to the pan and stir.

Cook like this for about 3 minutes.

Drain the kidney beans and add to the pan along with 40mL water.

Bring to the boil and keep on a very gentle boil for 15 minutes

While you wait, start cooking the rice according to packet instructions (I used 300g basmati rice and 640mL water in my rice cooker).

Add the garam masala, mango powder and salt to the curry, stir and simmer for a further 5 minutes (or up to 15 if you're not in a rush).

Serve with the rice. Make sure everyone gets some of the gravy/sauce, it's responsible for most of the flavour.